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Three Mustard
Vinaigrette
Oven
Roasted Peppercorn Sirloin with Mustard-Shiitake Salad
Mustard Roasted Whole Natural Chicken with Potatoes and Mirepoix
Grilled Mustard-Marinated Portobello and Radicchio
Napoleon
Papi’s Grilled Three Mustard Marinated Chicken with
Sweet Potato Fried Rice
WINE NOTES
Block 13 Pinot Noir: Reds can also be paired with poultry and
vegetables -- one is not limited to only white wines. This pinot noir is
especially suited for lighter dishes as it has bright raspberry and Bing
cherry notes coupled with the rich aromas of mushrooms and violets. This
is a juicy light red that in summertime can be served slightly chilled.
Hess Collection
“Artezin” Zinfandel: Red zinfandel is the ‘real’ zinfandel and is a
grape that displays a thick palate brimming with blackberries, pepper and
spices. Fantastic with grilled foods as it helps to accentuate the smoky
flavors. This is also great paired with spicy or gamey foods as a
‘contrast wine’ to bring out different aspects of the flavors |
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Papi’s
Grilled Three Mustard Marinated
Chicken with Sweet Potato Fried Rice
Serves 4
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1 cup Three Mustard Vinaigrette, plus
additional for drizzling
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8 pieces free range or organic chicken
thighs, skin on
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Sweet Potato Fried Rice (recipe below)
Marinate the chicken for 2 to 4 hours in the vinaigrette. Meanwhile,
prepare Sweet Potato Fried Rice. To cook chicken, prepare a hot, cleaned
grill and coat well with non-stick spray. Remove chicken thighs from
vinaigrette and season. Place on grill until fully cooked, about 10 to 12
minutes for the chicken. To serve, mound sweet potato fried rice on a
platter and top with chicken things. Drizzle a little vinaigrette on top
and serve family style.
Sweet
Potato Fried Rice
Serves 4
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1 red onion, cut into 1/4-inch dice
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1 tablespoon minced ginger
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1 teaspoon all spice or cinnamon
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2 cups cooked long grain rice
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2 large sweet potatoes, baked in foil,
peeled and cut into1/2-inch dice
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Grapeseed or canola oil for cooking
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Kosher salt and freshly ground black
pepper
In
a wok or sauté pan coated lightly with oil over high heat, sauté the
onions and ginger until soft, about 2 minutes. Add the cinnamon, rice and
sweet potatoes and heat thru. Season with kosher salt and freshly ground
black pepper to taste.
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